14 April 2010

Pinky Vodka Redux

About a year ago, I reviewed a new spirit by the name of Pinky Vodka. It's a Swedish vodka flavored with rose petals and wild strawberries among other botanicals. It has a charming and delicate aroma and flavor, unlike the one-note obnoxiousness of many flavored vodkas. Here's a few cocktails I played around with this time, looking again for combinations that would not mask the subtle and delicate flavors involved, but rather build upon them.

Combine all ingredients in shaker with ice, shake thoroughly until it sounds more like a solid mass, then strain into glass. Top with sparkling water if desired. It's a creamy and refreshing summer beverage, though one that's difficult to make in large quantities. It helps to get your dinner guests to do the shaking for you--sometimes it's fun to pass the shaker around the table to get it really frothy.

The Pinky Champagne CocktailNo clever name here, and this recipe riffs off the Bellini and French 75 cocktails. Makes two.

2 oz. Pinky Vodka1 Very Ripe Peach1 oz. Triple SecSparkling Wine or Champagne, a good use for leftovers.

Use a muddler to mash up half a very ripe peach in the bottom of a cocktail shaker. Add the vodka and triple sec. Combine with ice and shake thoroughly, and divide the mixture in two Champagne flutes. Top with sparkling wine and garnish with a slice of peach. Note: If you want sweeter cocktails, use a sweeter sparkling wine like Moscato d'Asti. Also, a warning with this one... Champagne cocktails tend to have a way of sneaking up on people, so use caution. The sweet and bubbly nature trick you into forgetting the shots of liquor involved. The original French 75 has felled many a strong man.

Pinky CosmopolitanOne simple area where Pinky Vodka really shines is with a simple Cosmopolitan.

Combine in a shaker with ice, shake or stir, and strain into martini glasses. Garnish with a strip of citrus peel or even a slice of clementine floating on top. Very refreshing and tasty as the weather is warming up.

Of the recipes that I've posted, this one is the easiest to adapt to serving a larger crowd, and you can make a pitcher ahead of time without losing any freshness. This one also works well on the rocks if you want to sit and linger with it or if it's really hot outside.

Of course, the best use of Pinky Vodka is impressing female friends, who are inexplicably drawn to pose for paparazzi-style photos while holding the stylish bottle. Many thanks to dear A. here who tested the Pinky Cosmopolitan and found it much to her liking.

While some of the marketing and publicity around Pinky might be very feminine, there's nothing to be scared of here, guys. This isn't sweet, it's not a gimmick, and you can do some cool stuff with it. Like I said last time, I think this is a vodka for gin lovers because of the floral elements. If you're a fan of things like Hendrick's, consider adding this to your home bar.

15 comments:

I resisted it for years, but a couple of years ago a former girlfriend convinced me to get a pink tie. I found when I wore it in public I got compliments all over the place. I'm talking, women would cross the room to come over and say it looked nice. Nothing to be afraid of here, gentlemen, it can actually work to your advantage.

I haven't gone for the pink tie yet. However, being a southern gentlemen who ties his own bowtie, I think a pink one may work with my summer suit. Granted, the weddings have slowed down in my old age.

As far as cocktails are concerned, I usually don't get too involved. A glass of Scotch or Irish Whiskey, maybe a shot of tequila was it. However, after a recent visit to The Hungry Cat in Los Angeles, with the use of fresh squeezed juices and premium booze, I may have to expand my liquor cabinet (currently containing nothing more than Scotch and tequila). These drinks you made look awesome, if not ones that would incite ridicule if consumed among the roughneck suburban crowd.

Granted, you're married and have a kid on the way, but I say give the pink tie a try anyway. You'll feel practically naked when you walk out of the house, but trust me, it works.

As for the cocktails, I'm big on the classics and those using good quality ingredients. You can skim through my previous posts and see some neat ones like the Pegu Club that can appeal to wine drinkers because of their complexity and balance, not just a mechanism for getting booze in your belly.

Samantha, went with some peel n' eat shrimp (amazing), some fried zucchini blossoms stuffed with dungeness crab (what's not good stuffed in a deep-fried zucchini blossom?), then took a leap of faith on the special: an oyster po-boy. Now, I work in the gulf and on the GA and SC coasts quite a bit, so I'm biased. Oysters were too big and gamey, sourdough bread is a sin w/ a poboy, but I applaud the effort. Oh, had a Greyhound too. Fantastic!

Joe, I had those shrimp on my cold seafood platter, so freaking delicious. Sorry about the Po Boy, sounds kinda gross. Should you happen to be out this way again go for the Pug Burger, sounds like a bunch of stuff but all together it just works....got mine with the fried egg, dude.

Benito, Funny you should say that as I was just talking to Ron the other day and told him I had stumbled on a new blog that I really liked...Mc Rib, C'mon how could I not like it?!Just don't think I knew that Joe was Suburban Wino. I like your blog there Joe!

ah, thanks Samantha. I've seen you there before. I also appreciate your comments on Temecula (no one else seemed interested in it), and I left you a very meandering response.

I think all our conversation from now on needs to occur in Benito's comment field...sort of like the times I would come home to my apt. just out of college to find my friends had broken in to play foosball without me there.

As far as I know, nobody sells Fee Bros. bitters in Memphis. But you can order the set of 9 from my Amazon link if you like. It's a great sampler, and in full disclosure I get a small commission.

Vermouth is harder. The best you can get in Memphis without a special order is Noilly Prat, both red and white. Avoid Cinzano and the Martini & Rossi stuff, even the Noilly isn't that expensive. If you can find it, look for Quady Vya Extra Dry or other small producers.